Fermented buckwheat bread is really quick to make, without flour and without yeast. With this recipe, I’ll also tell you how to bake it in an air fryer and in the oven. The buckwheat bread is very healthy and is a low glycemic index bread. Unlike other buckwheat breads, this bread is made with buckwheat grains. The trick to having a soft buckwheat bread is fermentation. The grains should be soaked for 24 hours and then blended and left to ferment for 2 days. A soft and versatile protein bread, because it pairs well with both jam and savory, for example, a smear of fresh goat cheese and lamb’s lettuce.
At the end of the recipe, you’ll also find how to make buckwheat bread croutons. Let me know if you like these recipes. Now, let’s make the fermented buckwheat bread.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Days
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 315.61 (Kcal)
- Carbohydrates 43.55 (g) of which sugars 0.05 (g)
- Proteins 8.55 (g)
- Fat 14.36 (g) of which saturated 2.19 (g)of which unsaturated 2.13 (g)
- Fibers 6.24 (g)
- Sodium 235.33 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Making Buckwheat Only Bread
- 10.5 oz buckwheat
- 1/2 cup water
- 3 pinches salt
- 3 tbsps extra virgin olive oil
- Half tsp pumpkin seeds
- Half tsp sunflower seeds
- One third tsp cumin seeds (or basil)
What You Need
- 1 Oven
- 1 Bowl
- 1 Blender
- 1 Loaf Pan
- 1 Parchment Paper
How to Make Fermented Buckwheat Bread
Pour the buckwheat grains into the bowl, cover them with plenty of water and leave them to soak for 1 day.
The next day, drain the buckwheat and distribute it into the blender jug, add 2 pinches of salt, the water and blend. Pour the mixture into a bowl, you can use the same one you used for soaking, cover with a cloth, and let ferment for 2 days at room temperature.
After the fermentation time for the buckwheat, line the mold with a sheet of parchment paper. Add 2 tablespoons of oil and 1 pinch of salt to the fermented bread, mix and pour into the mold. Level the surface, season it with the remaining tablespoon of oil, and sprinkle with the seeds.
Bake in a preheated oven for 1 hour at 340°F. Remove from oven, take the bread out of the mold and paper, and let it cool.
Place the mold in the air fryer basket and cook for 20 minutes at 355°F, then lower the temperature to 320°F and continue cooking for another 4 minutes.
Remove the fermented buckwheat bread from the mold and paper, place it upside down in the air fryer basket and finish cooking at 355°F for 5 minutes. This way you will have a uniformly golden bread.
Fresh fermented buckwheat bread keeps for a couple of days. To get delicious croutons to keep for more days, slice it thinly and arrange the slices in the oven or air fryer.
Baking times in a preheated oven are 10 minutes at 390°F.
Air fryer croutons cook for 8 minutes at 390°F without preheating.
Rosella Errante’s Tips
You can store buckwheat bread for 2 days in a paper bag wrapped in a plastic bag.
You can store buckwheat bread for 2 days in a paper bag wrapped in a plastic bag.
